Cumin & Mustard Rack of Lamb & White Bean Salad
In a large bowl combine beans, celery, chili pepper, Peppadew peppers, basil, lemon juice and oil. Gently toss to combine; set aside.
Carefully trim top layer of fat from racks. Rub each rack of lamb with 1 tablespoon Dijon mustard. Sprinkle each rack with 1 tablespoon cumin, 1 teaspoon salt and ½ teaspoon pepper.
On a gas grill, turn all burners to high, close lid and heat until grates are hot, about 15 minutes. Scrape grates clean and brush with oil. Over high heat, place racks, fat side down on grill until browned and can be easily flipped, about 5 minutes. Flip racks and grill about 5 minutes more.
Turn burners to medium, cover and cook racks about 15 minutes more, or until internal temperature reaches 145 for medium rare. Remove to clean plate and let rest 5 minutes, carve racks into chops, carefully slicing between each bone.
Toss white bean salad again, top with extra basil leaves, and serve with lamb chops.
frenched lamb racks (about 2lbs each)
whole cumin seeds
For the White Bean Salad
(15-ounce cans) butter beans (no salt added)
celery stalks, sliced thin
small, red chili pepper, sliced thin
sliced sweet Peppadew Peppers
chopped fresh basil
extra virgin olive oil